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        Earth Week Series: Employees dig in and build a new community garden

         

        By: Andrea Chu, Campbell’s Sustainable Agriculture Analyst, Agriculture Operations Network

        Our growers and farmers work extremely hard every day to do their part to produce real food that “has roots” and “is prepared with care.” Now our employees have the opportunity to get their hands dirty right at work and get a small taste for what that takes with our employee-designed Community Garden.

        We hope to grow a wide array of fruits, vegetables, herbs, and flowers to regularly provide our Café, community, and employees with “limitless local” food—a Campbell Foresight.

         

         

        The aim is to provide a space of learning, experimentation, and collaboration and provoke thought and discussion about food systems, the environment, culture, and nutrition. Most of all, through seeding, weeding, harvesting, and everything in between, we aim to cultivate an appreciation for the time, effort and resources needed to produce what we eat.

        This is us living our Purpose—Real food that matters for life’s moments.

         

         

        We’ll be starting to seed in a few weeks and we will post images and video of our progress throughout the spring and summer. Follow us @CampbellSoupCo on Twitter and Snapchat.

         

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